Introduction

This is a simple recipe from The Philadelphia "Cooking With Philly" website. It goes fabulously well on top of my carrot cake; LM's Carrot Cake.http://recipes.sparkpeople.com/recipe-detail.asp?recipe=883110&ff=1
This is a simple recipe from The Philadelphia "Cooking With Philly" website. It goes fabulously well on top of my carrot cake; LM's Carrot Cake.http://recipes.sparkpeople.com/recipe-detail.asp?recipe=883110&ff=1

Number of Servings: 24

Ingredients

Directions

Blend room temperature cream cheese until smooth. Add melted butter and mix. Sift icing sugar a little at a time into the cream cheese mixture and blend until combined. Add lemon juice, zest and vanilla. Spread on top of your favorite cake. I use this to top carrot cake and my cake serves 24, therefore this icing is 24 servings.

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Member Ratings For This Recipe

i found the lemon to be a little strong when i first made it though it wasn't nearly as bad the following morning. i think next time, i'd cut it in half. it was also a little runny but i just dipped the cupcake tops in the icing & it stiffened a little by this morning, too.
- 2/11/10

Really, really good - I put it on my carrot cake. I omitted the lemon zest. Not a skimpy little portion either. I used the low-fat brick kind of cream cheese (not tub). I made 2 batches, added a bit o' peppermint extract to 2nd to frost my chocolate cupcakes, with crushed ppmnt candy on top. A+
- 2/2/11